Creamy Tomato Soup with Basil Cheese on Toast - This soup is thick, creamy and tangy, and is rounded off perfectly with a thick slice of cheese on toast sprinkled with basil. You won't be reaching for the biscuit tin or the crisps later.
If you're one of those people - like me - who limits soup to lunchtime because it's just not filling and satisfying enough for dinner - you've got to try this.
Alongside my Chickpea and Lemon soup, it's probably the variety I make most often. Some other ways I like to serve it:
- In a waiting plastic mug, straight out of a flask, along with some homemade sausage rolls. I love to do this for chilly afternoon countryside walks with Chris and the kids
- Just a couple of tablespoons of it, served warm over some quinoa and spinach. Sounds strange but it's really good!
- As a sauce, mixed with pasta. Sprinkle it with black pepper, basil and parmesan and you have an easy dinner made from leftovers.
I've never tried it myself, but I hear some people like tomato soup poured over chips too.
I kind of like the idea, but it sounds wrong/nice.
You know - like fried cottage pie and ketchup sandwiches?
Ok, maybe that one's weirder, but that is hands-down Chris's favourite breakfast. If I make cottage pie and the kids ask for seconds, Chris stands guard over like a bird protecting it's eggs and serves it up himself - just to make sure there's plenty left for the next day.
I don't think I've got any strange food habits any more (except for the soup and quinoa). I used to like salad cream sandwiches, but I've grown out of them now.
Back to the soup!
A simple case of softening some onions in a pan with a little oil. Then adding in tinned tomatoes and veg. I like to use garlic, red peppers and sweet potato to give the soup a rich flavour and a creamy texture. Some tomato puree to thicken and add more flavour, and then a little sugar to balance out the tartness of the tomato. Cook it all up with a splash of water for 15 minutes and then blend before adding cream and seasoning.
Now the toast. A rich mature cheddar is perfect. Grate the cheese and generously pile it onto some lightly toasted bread right up to the corners.
Never miss the corners.
My mum never spread the jam to the corners of my toast when I was little, and the quiet anguish of uncovered toast corners has stayed with me for 35 years........
Add a splash of Worcestershire sauce and then grill until melty and bubbling. Sprinkle the chopped basil on right before serving.
Creamy Tomato Soup with Basil Cheese on Toast Recipe:
Creamy Tomato Soup and Basil Cheese on Toast
- 1 tbsp. olive oil
- 1 large onion - peeled and chopped
- 3 cloves of garlic - peeled and roughly chopped
- 1 medium sweet potato - peeled and chopped
- 1 large red bell pepper - deseeded and chopped
- 32 oz (3 x 400ml) tinned/canned chopped tomatoes in juice
- 1 cup (240ml) vegetable stock
- 1 tbsp. tomato puree
- 1 tbsp caster sugar
- 4 tbsp. double/heavy cream
- salt and pepper
Basil Cheese on Toast:
- 6 Slices thick cut bread - gluten free if required
- 2.5 packed cups (250g) mature cheddar cheese - grated
- 6 shakes of Worcestershire sauce - check for gluten free if required. The Lea and Perrins variety is
- 3 tbsp fresh basil - chopped (ideally chop it just before serving)
- Heat the oil in a large saucepan and add in the onions. Cook on a low heat for 5-6 minutes until the onions are soft and translucent.
- Add in the garlic, sweet potato and red pepper and cook for 2 minutes.
- Add in the tins of tomatoes, stock, tomato puree and sugar. Bring everything to a gently bubble, then simmer for 15 minutes, stirring every so often.
- Whilst the soup is simmering, lightly toast your bread on both sides under the grill.
- When lightly browned, split the grated cheese between the slices of toast and add a shake or Worcestershire sauce to each piece.
- Place the toast back under the grill until melted and bubbling.
- At this point your soup should be ready. Turn off the heat and blend the soup using a hand blender. Stir in the cream and season to taste with salt and pepper.
- Split the soup between 6 bowls and serve with the cheese on toast. Sprinkle the cheese on toast with the chopped basil right before serving.